Combine Natural Peanut Butter (1/2 cup), Coconut Milk (1/2 cup), Water (1/4 cup), Low-Sodium Soy Sauce (2 tablespoon), Brown Sugar (1 tablespoon), Rice Vinegar (2 teaspoon), Chili Paste (2 teaspoon), Garlic (1 clove), Fresh Ginger (1 teaspoon), Red Curry Paste (1 teaspoon), Lime (1/2), and Kosher Salt (1 pinch) in a medium saucepan. Whisk over low-medium heat until smooth.
Increase heat to medium and whisk until slightly thickened and the sauce comes barely to a simmer. Do not boil.
Remove from heat and adjust thickness with a little more water or coconut milk if desired. Serve warm or at room temperature.